Linda's Easy Bean Soup
Tonya
This recipe makes a large amount of soup which we happily feeze in zip lock bags for future meals.
ingredients
- Olive Oil, as needed
- 1 med-large onion, chopped
- 1 14 oz. can vegetarian refried beans
- 1 14 oz. can black beans, drained
- 1 14 oz. can kidney beans, drained
- 1 14 oz. can diced tomatoes
- 1 10 oz. can **ROTELL Tomatoes with jalapenos
- 1 Can of corn
- Chicken or vegetable broth, as needed
- 1-2 tsp. chili powder
- 1 tsp cumin, or to taste
- Salt and pepper to taste
directions
- 1
**The ROTELL tomatoes are a must for the great flavor they add to this recipe. These tomatoes are found in the Hispanic canned food section of the store.
- 2
In a large soup pot, pour only enough olive oil to sauté chopped onion until softened. Stir in refried bean, then all can beans, tomatoes and corn and stir to incorporate. Add enough chicken broth until it’s the desired consistency. Add seasonings, adjusting to your taste. Simmer all for 20 minutes and serve. The soup is especially good when warmed up the next day.
Source: Linda Forgeron
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